Lemon Paradise Cake (No Cooking)
Lemon Paradise Cake
Eve Adler
This impressive looking pudding/cake is so easy to make, anyone can have a go. It is an excellent end to a dinner party. It looks gorgeous, tastes delicious, your friends will be very impressed! The recipe comes from a very good friend of mine, Mrs. Eve Adler. She gave it to me over 30 years ago, in the seventies. I used to make it quite regularly. Then I lost the recipe. Fortunately, it turned up again one day, tucked away in a very old recipe notebook and here it is!
Serves 6-8 approximately
Ingredients
400 gm. can of sweetened condensed milk
Grated rind and juice of 3 lemons
3 large eggs, separated
1 packet trifle sponge fingers. In UK, this comes in a pack of 175 gm. There might be a few left over at the end.
150 ml. double or whipping cream for decoration
1 tbs. almond flakes, roasted
1 kg. bread loaf tin or similar container
Cling film
Instructions
Grease and then line the tin with cling film on the base and along the sides, leaving a little on either side, to overhang on both sides. This makes lifting the pudding out of the tin easier later on.
Whisk egg whites until stiff (you should be able to turn over the bowl, without egg-white falling out). Keep aside.
Pour condensed milk in a separate bowl. Stir in lemon juice, lemon rind and egg yolks and whisk for a couple of minutes, until smooth.
Fold in egg whites into this mixture, gently, using a wooden or plastic spatula, with a figure of 8 action. The mix should begin to look thick.
Line the base of the tin with a few sponge fingers.
Spoon some lemon mixture over to cover the sponge fingers.
Make more layers of sponge fingers, covered with lemon mixture, ending with a layer of sponge fingers.
Cover by turning in the overhanging cling film. Chill overnight in a fridge.
Just before serving, whip the double cream.
Lift out the pudding by lifting both ends of the overhanging cling film. Rest the pudding on a plate or tray. Take care not to break it.
Hold the serving plate over it (don?t let it drop on the pudding, or it will crush it) and turn both plates over, upside down, so that the pudding now lies on the serving plate. Gently peel off the cling film and decorate with a layer of whipped cream and roasted almond flakes.
Serve chilled.
